Lavender Simple Syrup

4 tbsp lavender buds
1 cups sugar
1 cup water
optional: 2-3 blackberries or frozen blueberries (for colour)

Add the sugar, water, and lavender buds to a saucepan and bring to a boil. As soon as it begins to boil, reduce the heat to keep it just below boiling and stir gently for 5–10 minutes, until the lavender buds have released their oils into the syrup.

The syrup on its own will be lightly coloured. If you’re mixing it with Empress gin, you can skip the colouring step. Otherwise, for a deeper purple hue, add 2–3 fresh blackberries or frozen blueberries and gently muddle them to release their colour, being careful not to over-muddle so the berries don’t fully disintegrate.

Remove the saucepan from the heat and let the syrup stand for at least 1 hour.

Once rested, strain it into a sealable jar and store in the fridge.

Notes on Lavender Buds
I typically use lavender from the garden that’s been dried for a few months. Whether you purchase a dried bundle and remove the buds yourself, or buy pre-separated buds, make sure they’re culinary-grade or organic to ensure they’re safe for consumption.